Mexican Shrimp and Octopus Soup with Pasilla
A robust Mexican seafood broth combining tender octopus and shrimp with roasted pasilla peppers, root vegetables, and tomatoes. The soup is built in stages: octopus simmers first to tenderize, vegetables char slightly in oil to deepen flavor, then everything melds together. Traditionally served in bowls with crusty bread, this is comfort food for family gatherings or when you want something warming and substantial. The pasilla peppers provide subtle smokiness without heat, while the seafood shells add natural depth to the broth.
Ingredients
- 2 quart water
- 2 lb octopus, cut into 1 inch piecessquid1:1seafood
squid will cook faster, reduce initial boiling to 10 minutes
- 1 tablespoon vegetable oil
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 cup potatoes, cubed
- ½ cup pasilla pepper, crushed driedancho pepper1:1dried pepper
slightly sweeter and less smoky
- ½ cup onion, chopped
- 1 cup tomatoes, diced
- 1 ½ lb large shrimp, in shells
- 1 cup corn kernels, fresh(optional)
- salt, to taste
Instructions
- 1
Bring water to boil in a large soup pot over medium-high heat.
- 2
Add octopus pieces and continue boiling for 20 minutes.
- 3
While octopus cooks, heat oil in a skillet over medium-high heat.
- 4
Add carrots, celery, potatoes, and crushed pasilla pepper to the skillet. Fry for about 15 minutes.
- 5
Add onion and tomato to the skillet at the end of cooking; do not fully cook the vegetables.
- 6
Add shrimp in shells to the boiling octopus and boil for 5 more minutes.
- 7
Transfer the skillet vegetables to the pot with the octopus and shrimp.
- 8
Add corn if using, and season with salt.
- 9
Simmer together for 15 minutes and serve.
Tips
To soften octopus faster, freeze it overnight before cooking; this breaks down muscle fibers and reduces boiling time.
Char the pasilla peppers lightly in the skillet before crushing them to intensify their smoky depth.
Leave shrimp shells on during cooking for richer broth flavor; guests can peel them at the table.
Good to Know
Cover and refrigerate up to 3 days. Octopus and shrimp may toughen if frozen; best eaten fresh.
Prepare vegetables and crush pasilla peppers up to 1 day ahead. Cook the soup within 2 hours of serving for best texture.
Ladle into bowls and serve hot with lime wedges, cilantro, diced avocado, and crusty bread on the side.
Common Mistakes
Do not skip the initial 20-minute octopus boil to avoid tough, chewy meat.
Do not fully cook vegetables in the skillet to preserve their texture when they simmer in broth.
Do not overcook shrimp after adding to the pot to avoid rubbery texture; 5 minutes initial boil plus 15-minute simmer is sufficient.
Substitutions
squid will cook faster, reduce initial boiling to 10 minutes
slightly sweeter and less smoky
FAQ
Can I use frozen octopus?
Yes. Thaw it completely and reduce the initial boiling time to 15-18 minutes since freezing softens the tissue. Frozen shrimp should also be thawed before adding.
What if I cannot find pasilla peppers?
Ancho peppers offer similar mild smokiness, or substitute with 1 tablespoon smoked paprika mixed with 1 tablespoon tomato paste for depth without heat.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Texture of seafood degrades beyond that. Freeze only the broth separately if storing longer.